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Gourmet-Style Barbecue Sauce

Gourmet-Style Barbecue Sauce

Sauces, Marinades and Rubs

Posted on July 25, 2011

Gourmet style barbecue sauce is something that each person feels is different. They are thick and red, and require little effort. Each one is different too. What is your favourite?


Posted in: Miscellaneous
Comments: 0
Chicken Burgers

Chicken Burgers

on the Grill

Posted on July 25, 2011

Why is it when you go grocery shopping, you inevitably wind up hungry? While out getting supplies for the next round of barbecuing, I stumbled upon a charity type barbecue. Naturally hungry, because I was grocery shopping, I ordered a chicken burger. What I received was a chicken cutlet that had some sort of breaded coating on it. It felt a little greasy even though it was grilled. It was rather depressing, even if it was one of the better chicken burgers. I know you know the ones I am talking about. Those gross pressed, you hope its meat, patties covered in breaded coating and you have to drown it in ketchup to eat it. Cafeteria food, that seemed the bee’s knees when you were young but realize now is totally wrong.

So there you have it. Inspiration strikes once more, like a shovel to the back of your head. REAL chicken burgers. Immediately I set out to find a decent recipe and see what a real chicken burger was all about. This is what I found.

Comments: 0
Bacon Wrapped Pork Steaks

Bacon Wrapped Pork Steaks

with Apple Cider Sauce and Plank–Grilled Apples

Posted on July 22, 2011
For the longest time I never noticed the harmony that apples and pork have together. When I was young, I had apple sauce on my ham, apple juice cooked my pork chops, and every pig roast I had ever seen had an apple in its mouth. It was not until recently that I realized that I had been taking the two of them for granted. Today I relish the taste of sweet apples with my pork. This recipe gives the best of both worlds by adding a little lick of fire to the mix.
Posted in: Pork
Comments: 0
Stuffed Red Peppers

Stuffed Red Peppers

with Rice and Pork

Posted on July 21, 2011

The Sultana issued a challenge. Create a variation of her Grilled Stuffed Peppers, and Other Things recipe. I have done just that.

Last night, lacking inspiration for dinner, and having little in the way of ingredients, I turned to the webbernets to see if I could find something. I stumbled over the Sultana’s peppers recipe, and saw her challenge. Thus inspired, I went to the fridge armed with nothing more than the thought that I should cook something and put it in something else. Ummm. Now what?

I found lurking in the depths of the crisper, a single red pepper, a bit of onion, and a couple mushrooms. To the freezer!! Once there, I located a few pork chops, you know the ones, gross and thin and not really good for anything but shake’n’bake and a frying pan. Okay. Thoughts are forming here…what else have we got? RICE!

Ingredients in hand I began to create a guilt free meal for two.

Posted in: Pork
Comments: 0
Planked Coq Au Vin

Planked Coq Au Vin

A little bit sphisticated

Posted on July 21, 2011

Feeling a little sophisticated today, and I want to try my hand at some French cuisine. I did a little research into the origins of this recipe. It is over 400 years old, and did not gain popularity until the 1900′s. This recipe and the fact that it is French cuisine, known for complexities, is quite simple to prepare. (Much to my delight)

Until it gained popularity, coq au vin was considered a peasants’ dish. They would take the rooster that had stopped preforming his duties and, because he was so old, cook him in the wine that they had to tenderize the meat. Now that it is a popular dish, coq au vin has many variations depending on your region. This is one such variation.

Posted in: Poultry
Comments: 0
Barbecued Ribs

Barbecued Ribs

with Maple Bacon BBQ Sauce

Posted on July 20, 2011

It’s Rib night. I am dressing these to impress. The last batch of ribs wasn’t as great as I had hoped. So I am trying a new recipe and plan to wow the children.

The recipe I used is adapted from the Ted Reader Book, Sticky Fingers and Tenderloins, I didn’t have everything on hand, so used what was in my pantry, and improvised a little.

Posted in: Pork
Comments: 0
Meatballs

Meatballs

on the Grill

Posted on July 19, 2011

Over the weekend I made Sliders, but because you can’t easily get 1/3 lb. of ground meat, I had a bit left over from the slider recipe. SO I added some extra spices and stuff and made meatballs.


Posted in: Beef
Comments: 0
Cheesecake Supreme

Cheesecake Supreme

on the Grill

Posted on July 19, 2011

One of the greatest desserts ever is cheesecake. And barbecuing it? Well when it is flipping 40+° in the shade and you want to keep the oven off in the house? How brilliant is it that you can do this?

Posted in: Desserts
Comments: 0
Tomato, Baby Bocconcini, and Grilled Bread Salad

Tomato, Baby Bocconcini, and Grilled Bread Salad

with Cucumber, Grilled Peppers, Onion and Black Olives

Posted on July 18, 2011
A savoury salad with juicy grape tomatoes, smokey grilled peppers, and a sweetened balsamic vinegar dressing. Another recipe on my list of things to try. (Trust me it is a very long list) I found the photo to be just beautiful and had to post it for you to see as well. Please try it and let me know what you think!
Posted in: Veggie & Fruit
Comments: 0
Mayonnaise

Mayonnaise

Make your own

Posted on July 17, 2011
Okay. Here I go again with the “why buy it when you can make it for yourself?” thing again. But it is true! And you know by the time I am done, I swear you will have enough info to make your own BLT…FROM SCRATCH!
Posted in: Miscellaneous
Comments: 0
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